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Spicy Shrimp and Pasta Casserole

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 lbs cleaned, peeled and deveined shrimp
  • 16 oz thick and chunky mild salsa
  • 9 oz cooked angel hair pasta
  • 1 teaspoon crushed dried oregano
  • 1 teaspoon crushed dried basil
  • 1/3 cup chopped fresh parsley
  • 1/3 cup crumbled feta cheese
  • 1/2 cup grated Swiss cheese
  • 1 cup plain yogurt
  • 1 1/2 cups half and half
  • 2 eggs
  • 1/2 cup grated Monterey Jack cheese


Preheat oven to 350 °F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half and half, yogurt, Swiss and feta cheeses, parsley, basil and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.